Rusty Penny (penne Rustica)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb penne pasta, cooked according to package directions and drained
• 1/4 lb pancetta (unsmoked italian bacon)
• 8 ounces sliced fresh mushrooms
• 1/2 red bell pepper, sliced
• 2 boneless skinless chicken breasts, cut into strips
• 1 lb peeled and deveined shrimp (frozen)
• 1 ounce pancetta
• 1 teaspoon garlic
• salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 (16 ounce) jar alfredo sauce
• 1 (8 ounce) jar marinara sauce
• 2 tablespoons sour cream
• 1 cup shredded parmesan cheese
• 1/2 cup mozzarella cheese

Recipe

• 1 cook penne pasta until al dente.
• 2 place shimp in warm water to thaw if using frozen.
• 3 cube pancetta and brown on medium heat with garlic.
• 4 add shrimp and just heat through
• 5 cut cooked chicken into thin slices, or cubes.
• 6 mix together pancetta, garlic, shrimp and chicken.
• 7 mix together both sauces with sour cream until well blended and then stir in
• 8 1/2 cup(leaving the other half for topping)
• 9 parmesan cheese.
• 10 pour over pasta and mix in the pancetta, garlic, shrimp and chicken.
• 11 pour into casserole dish, or individual dishes.
• 12 top with mozzarella and parmesan cheese.
• 13 bake at 350 for 30 minutes.